Bengali Dum Aloo Recipe

Experience the culinary magic of Bengal with our tantalizing Vegan Bengali Dum Aloo recipe. Bursting with rich flavors and aromatic spices, this dish offers a delightful twist on the traditional Dum Aloo, sans any animal products. Perfect for vegans and non-vegans alike, it’s a dish that promises to tantalize your taste buds and transport you to the vibrant streets of Kolkata.

Ingredients and Preparation: Begin by assembling the finest ingredients: small potatoes, ripe tomatoes, onions, and an array of spices. The potatoes are boiled to tender perfection, then lovingly coated in a luscious gravy. Our secret weapon? A sumptuous masala paste crafted from cashews, poppy seeds, melon seeds, and fragrant spices, lending a depth of flavor that’s simply irresistible.

Cooking Process: In a skilled culinary dance, we sauté onions, ginger-garlic paste, and green chilies until they release their enticing aroma. The tomato puree joins the fray, simmering until it reaches a tantalizing thickness, infused with the warmth of turmeric, the kick of red chili powder, and the earthiness of coriander. With a flourish, the masala paste is added, lending creamy richness and complexity to the dish.

Final Touches and Presentation: As the flavors meld and mingle, the fried potatoes are gently introduced, enveloped in the embrace of the aromatic gravy. A splash of water, a sprinkle of garam masala, and a garnish of fresh coriander leaves add the finishing touches, elevating this dish from mere sustenance to a work of culinary art.

Serving Suggestions: Serve our Vegan Bengali Dum Aloo piping hot, accompanied by fluffy rice or warm roti. Each mouthful is a symphony of flavors, a testament to the rich culinary heritage of Bengal. Whether enjoyed as a comforting family meal or showcased as the star of a dinner party, this dish is sure to leave a lasting impression on all who taste it.

Conclusion: In the realm of Indian cuisine, few dishes command as much adoration as the beloved Dum Aloo. With our Vegan Bengali Dum Aloo recipe, we pay homage to this culinary icon while offering a fresh, plant-based interpretation that’s as nourishing as it is delicious. Embrace the flavors of Bengal, and let this dish become a staple in your culinary repertoire.

Bengali Dum Aloo Recipe

Ingredients:

• 500g small potatoes, washed and boiled until just tender
• 2 large tomatoes, pureed
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Oil for frying and cooking

For the Dum Aloo masala paste:

• 1/2 cup cashews, soaked in hot water for 30 minutes
• 1 tablespoon poppy seeds (khus khus), soaked along with cashews
• 1 tablespoon melon seeds (magaz), soaked along with cashews
• 1 tablespoon desiccated coconut
• 1 tablespoon fennel seeds (saunf)
• 1 teaspoon whole black peppercorns
• Water as needed

Instructions:

1. Start by making the masala paste. Drain the soaked cashews, poppy seeds, and melon seeds. Blend them together with desiccated coconut, fennel seeds, and black peppercorns into a smooth paste. Add water as needed to get the right consistency.
2. Heat oil in a pan and shallow fry the boiled potatoes until they turn golden brown. Set aside.
3. In the same pan, add more oil if needed. Add cumin seeds and let them crackle.
4. Add chopped onions and sauté until they turn translucent.
5. Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
6. Add tomato puree and cook until the oil separates from the masala.
7. Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
8. Add the prepared masala paste and cook for another 5-7 minutes until the masala is cooked through and aromatic.
9. Add the fried potatoes to the masala and gently mix to coat the potatoes evenly with the masala.
10. Add water as needed to adjust the consistency of the gravy. Bring it to a gentle simmer, cover the pan, and let it cook on low heat for 10-15 minutes, allowing the flavors to meld together.
11. Once the potatoes are tender and the gravy has thickened, sprinkle garam masala and mix well.
12. Garnish with fresh coriander leaves and serve hot with rice or roti.